A year ago this past Wednesday Great Eats with Petes was born. The first post ever was my pot roast recipe. Somehow and I swear this wasn’t planned (I actually totally forgot I had that recipe on my site) I decided to make pot roast this weekend and share it with all of you this week. I was quite surprised to find out that I made pot roast at almost the exact same time yesterday. What is even weirder is that I only really have pot roast once a year. I never thought it would be the same week a year later. I don’t know what it was that made me make this two years in a row maybe the supermarket has it on sale at this time last year too. Anyway so I started Great Eats with Petes with a pot roast recipe and now I am starting year 2 of this site with a pot roast maybe next year I will do the same. This is obviously not my recipe all the credit goes to Ina Garten. Her recipes are really hard to change because they are always so spot on. I did however change some techniques because I unlike her do not have someone who is willing to do all the extra dishes she uses. Enjoy!
1 boneless beef chuck roast, tied
1/4 cup flour
2-4 tablespoons olive oil
4 carrots, peeled and diced
2 onions, chopped
4 stalks of celery, chopped
2 leeks, white and light green parts, washed and chopped
5 garlic cloves, minced
2 cups red wine
2 tablespoons brandy
1 280z can of whole tomatoes
1 cup chicken stock
1 chicken bouillon packet or cube
3 branches of thyme and 2 branched of rosemary tied together
Preheat oven to 325 degrees F.
Pat dry the beef. Season the beef on all sides with salt and pepper. Place the flour on a plate and roll the beef in the flour making sure all sides are coated. Heat olive oil over medium heat in a dutch oven big enough to fit the roast. Sear each side of the roast until golden brown on all sides. Remove from pan and set aside.
Add more oil to the pan if needed. Add in the carrots, onions, celery, leeks and garlic. Season with salt and pepper. Cook until the vegetables are tender and begin to soften. Add in the wine and brandy and bring to a boil. Add in the can of whole tomatoes, chicken stock, chicken bouillon, and the tied bundle of rosemary and thyme. Add the roast back to the pot and bring to a boil.Cover and place in oven for an hour. Turn the heat down to 250 degrees F and cook for an additional 1 – 1 1/2 or until the meat is fork tender and 160 degrees F, internally.
Remove the roast from the pan. Using a stick/hand blended slightly blend the sauce leaving it a little chunky. This will thicken the sauce without adding extra ingredients. Season with salt and pepper as needed.
Cut the roast and serve with the sauce. We had it over No Yolk noodles. Enjoy!